Chef de Partie
Job Title: Chef de Partie (Chinese Cuisine)
Department: Galley / Culinary Operations
Reports To: Sous Chef
Employment Type: Full-Time | Shift-Based
Location: Onboard
Position Summary
The Chef de Partie (CDP) is responsible for managing an assigned section of the galley and ensuring the consistent preparation, cooking, and presentation of menu items according to established recipes, specifications, and quality standards. This role plays a key part in maintaining operational efficiency, food safety compliance, and exceptional guest dining experiences.
The successful candidate must possess practical experience in Singaporean and Malaysian Chinese comfort food, with a strong understanding of dishes that appeal to mature and repeat diners. The role requires expertise in traditional Chinese cooking techniques, wok operations, food preparation, and buffet production while maintaining high standards of quality, hygiene, and cost control.
Key Responsibilities
Kitchen Operations
• Manage and oversee an assigned galley section as directed by the Executive Chef or Sous Chef.
• Prepare, cook, and present menu items according to approved recipes and presentation standards.
• Support efficient kitchen operations during meal services and special events.
• Adapt to different kitchen stations and responsibilities as assigned to develop operational versatility.
Food Preparation & Quality Control
• Ensure all food products are prepared consistently and meet quality expectations.
• Monitor food preparation procedures, cooking methods, portion control, and presentation standards.
• Maintain freshness, quality, and proper storage of ingredients and prepared foods.
• Assist in buffet setup, replenishment, and service execution.
Inventory & Cost Management
• Assist with receiving, transporting, and organizing food supplies from storage areas to the galley.
• Support inventory control initiatives by minimizing waste and ensuring proper stock rotation.
• Maintain accurate records related to food usage, inventory, and production requirements.
• Ensure proper handling and maintenance of kitchen equipment and supplies.
Food Safety & Sanitation
• Maintain cleanliness and sanitation of assigned workstations, equipment, and utensils.
• Follow all food safety, hygiene, and public health requirements.
• Ensure compliance with temperature control, food storage, and cross-contamination prevention procedures.
• Participate in public health inspections and related compliance activities as required.
Teamwork & Communication
• Work closely with Sous Chefs, fellow Chefs de Partie, and kitchen team members to ensure smooth operations.
• Assist with training and supporting junior culinary staff when required.
• Attend operational meetings, safety briefings, training sessions, and professional development activities.
• Maintain effective communication with culinary and service teams.
Core Culinary Expertise
The successful candidate should possess experience in:
• Singaporean and Malaysian Chinese comfort food.
• Zi Char-style cooking and local Chinese favourites.
• Traditional Chinese home-style cuisine.
• Steamed seafood, fish, poultry, vegetables, and specialty dishes.
• Braised meats, tofu, and slow-cooked Chinese specialties.
• Chinese soups, herbal broths, and double-boiled soups.
• Wok-fried and stir-fried dishes.
• Congee and porridge with traditional accompaniments.
• Teochew-style cuisine and regional Chinese specialties.
• Economy rice (mixed rice) concepts and daily menu rotations.
• Chinese noodle and rice dishes.
• Buffet production and healthy Chinese dining selections suitable for repeated consumption.
Qualifications
• Demonstrated hands-on experience in Singaporean and Malaysian Chinese cuisine.
• Strong knowledge of Chinese cooking techniques, wok operations, and food preparation.
• Ability to work efficiently in a fast-paced, multicultural environment.
• Good organizational and time-management skills.
• Strong understanding of food safety and sanitation standards.
• Ability to follow recipes, specifications, and operational procedures accurately.
• Functional English communication skills for operational and emergency situations.
Education & Experience
• Professional culinary qualification or culinary school certification preferred.
• Food Safety Certificate Level 3 or equivalent.
• Minimum 2 years of experience in food preparation within an upscale hotel, resort, cruise ship, catering operation, or banquet environment.
• Previous shipboard experience is advantageous.
• Knowledge of public health and maritime hospitality standards is preferred.
Mandatory Certifications
• Basic Safety Training (BST).
• Security Awareness Training.
• Valid Passport with sufficient validity period.
• Seafarer's Identification & Record Book (SIRB).
• Any additional seafarer identification documentation required by maritime authorities.
Medical Requirements
• Valid seafarer medical fitness certification.
• Approved maritime medical examination.
• Required vaccination and health documentation in accordance with international maritime regulations.
Required Supporting Documents
• Completed employment application forms.
• Criminal background clearance certificate.
• Emergency contact and next-of-kin documentation.
• Additional employment and maritime compliance documentation as required.
Kindly contact Ms Rachel at +6019-772 2619 for further details or send your resume to [rachel.gan@cityrecruit.com.my]
or
Kindly contact Mr Sashi +6012 585 5453 for further details or send your resume to [crcs-my-recruitment2@cityrecruit.com.my]
